Ukoy (Filipino Shrimp and Vegetable Fritters)

Ingredients

• 1/2 lb Small shrimp, peeled and deveined
• 1/2 cup Grated carrots
• 1/2 cup Mung bean sprouts (togue)
• 1/4 cup Chopped scallions
• 1/2 cup Rice flour
• 2 tablespoons Cornstarch
• 1/2 cup Water
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 cup Vegetable oil

Instructions

1. 1In a medium-sized bowl, combine the 1/2 cup of rice flour, 2 tablespoons of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk these dry ingredients together thoroughly.
2. 2Add the 1/2 cup of water to the dry ingredients in the bowl. Whisk continuously until a smooth, lump-free batter forms.
3. 3In a separate large bowl, gently combine the 1/2 lb of peeled and deveined small shrimp, 1/2 cup of grated carrots, 1/2 cup of mung bean sprouts (togue), and 1/4 cup of chopped scallions.
4. 4Pour the batter from the medium-sized bowl into the large bowl with the shrimp and vegetable mixture. Stir gently until all the ingredients are just coated with the batter.
5. 5Heat the 1 cup of vegetable oil in a large, heavy-bottomed skillet (such as a 10-inch or 12-inch skillet) over medium-high heat. The oil is ready when it reaches approximately 350°F (175°C), or when a small drop of batter sizzles immediately upon contact.
6. 6Carefully drop spoonfuls of the fritter mixture, about 2 tablespoons each, into the hot oil, making sure not to overcrowd the skillet. Fry for 2 to 3 minutes on each side, until the fritters are golden brown and crispy, and the shrimp are opaque and pink throughout.
7. 7Using a slotted spoon, remove the cooked fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the Ukoy hot, optionally with a side of vinegar dipping sauce.

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